Baked vegetables in the oven
356 recipes
Ciabotto vegetable
ingredients
servings
4
Onions
1 unit
Courgette
2 unit
Potatoes
2 unit
Red peppers
2 unit
Red tomatoes
4 unit
Aubergine
2 unit
Chili pepper
to taste
Iodized salt
to taste
Extra virgin olive oil
to taste
Basil
7 leafs
second courses from Italy - Puglia
Ciabotto vegetable
Ciabotto vegetable
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Among the poor peasant dishes of Apulian cuisine is the Ciambotto of vegetables! A genuine dish, healthy and so tasty. #traditional cuisine
preparation
step 1
To prepare Ciambotto vegetable wash, dry and peel the vegetables. Reduce the peppers and courgettes in not too small pieces to avoid sfaldino in cooking, and the eggplant and potatoes into cubes.
step 2
NB: To make it more digestible peppers, it is possible to let them soak in a saline solution for 20 minutes, after being cut into pieces.
step 3
In a large nonstick skillet, pour a good amount of oil (4/5 tablespoons) and begin to place your vegetables: first, the onion cut into slices not too thin.
step 4
When the onion is softened add the chopped tomatoes. Stir and cook for five minutes.
step 5
Put raw potatoes that require a longer cooking time. After about ten minutes add the vegetables, pepper and the basil. Cover and cook on medium heat.
step 6
The vegetation is liquid enough to simmer the vegetables, if necessary add a little water.
step 7
Halfway through cooking, adjust the salt and add the remaining basil. Shake the pan from time to time and to avoid using the spoon to not exfoliate vegetables.
step 8
Turn off when everything is tender and well blended. Allow to stand at room temperature and consume.
